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- 2 cups all-purpose flour - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1/2 cup unsalted butter, softened - 2 large eggs - 1 tablespoon pure vanilla extract - 1 teaspoon baking powder - 1 teaspoon baking soda - 1/2 teaspoon salt - 2 tablespoons ground cinnamon - Optional: chopped pecans or walnuts To make the best soft cinnamon roll cookies, you need a few key items. First, all-purpose flour forms the base. Brown sugar gives the cookies a rich, sweet flavor. Granulated sugar adds sweetness and helps with texture. Softened unsalted butter binds everything together, creating a tender cookie. Next, you need eggs. They add moisture and richness. Pure vanilla extract enhances the cookies' aroma and flavor. Baking powder and baking soda help the cookies rise, making them soft and fluffy. Salt balances the sweetness and brings out the flavors. Ground cinnamon is what makes these cookies taste like cinnamon rolls. If you want a nice crunch, add chopped nuts like pecans or walnuts. - 1 cup powdered sugar - 2 tablespoons milk The glaze is simple but essential. You will need powdered sugar for sweetness and a smooth texture. Milk helps to create the right consistency. Mix both ingredients until smooth, and drizzle it over the warm cookies. This glaze adds a beautiful finish that makes your cookies shine. For the full recipe, you can check out the details above. Enjoy making these delightful treats! - Preheat to 350°F (175°C). - Line baking sheets with parchment paper. First, I start by setting my oven to 350°F (175°C). This step is key. While the oven warms up, I get my baking sheets ready. I line them with parchment paper. This helps keep the cookies from sticking. It also makes cleanup easier later. - Creaming butter and sugars. - Incorporating eggs and vanilla. - Combining dry ingredients. Next, I mix the butter and sugars in a large bowl. I use an electric mixer for this. I beat them until the mix is light and fluffy. This should take about 2-3 minutes. Then, I add the eggs one at a time. I mix well after each egg. After that, I stir in the vanilla extract. In a separate bowl, I whisk together the flour, baking powder, baking soda, salt, and cinnamon. I make sure these dry ingredients are well mixed. This helps the flavors blend better. - Mixing dry into wet ingredients. - Scooping cookie dough onto sheets. - Baking time and tips. Now, I add the dry mix to the wet mix. I do this slowly and stir gently. I stop mixing when the dough comes together. If I want extra crunch, I can fold in some chopped nuts. Using a cookie scoop or a spoon, I drop rounded portions of dough on the baking sheets. I space them about 2 inches apart. This allows them to spread without touching. I then place the sheets in the oven. I bake the cookies for 10-12 minutes. They will turn lightly golden at the edges. The centers should stay soft. Remember, they will firm up as they cool. While they bake, I prepare the glaze. I mix powdered sugar and milk in a small bowl. I whisk until smooth. If the glaze is too thick, I add a bit more milk. If it’s too runny, I add more powdered sugar. After baking, I let the cookies cool for a few minutes. Then, I transfer them to a wire rack. I drizzle the glaze over the warm cookies. This makes them look and taste amazing. To get soft cookies, avoid overmixing the dough. Overmixing can make cookies tough. Mix just until everything is combined. This keeps the cookies light and fluffy. Using room temperature ingredients is key. When butter and eggs are warm, they blend better. This helps create a smooth dough. Adding nuts gives a nice crunch. Chopped pecans or walnuts work well. They add texture and flavor to the cookies. Plus, they look great too! Garnishing with cinnamon adds extra flavor. A sprinkle on top makes the cookies pretty. It also brings out that warm cinnamon taste we all love. Make sure to scoop even cookie sizes. Uneven sizes bake at different rates. This can lead to some cookies being too hard or too soft. Be careful not to overbake. Check the cookies at the 10-minute mark. They should be lightly golden at the edges. They will firm up as they cool. Enjoy baking these delightful treats with my full recipe! {{image_4}} You can change up the flavor of these soft cinnamon roll cookies in fun ways. Here are two tasty ideas: - Pumpkin spice cinnamon roll cookies: Add 1/2 cup of pumpkin puree to the dough. Mix in 1 teaspoon of pumpkin pie spice. This gives your cookies a warm fall flavor. - Chocolate chip cinnamon roll cookies: Stir in 1 cup of chocolate chips when mixing the dough. This sweet twist adds a rich touch to your cookies. If you have special dietary needs, you can still enjoy these cookies. Here are some easy swaps: - Gluten-free alternatives: Use 2 cups of gluten-free all-purpose flour instead of regular flour. Make sure it contains a binding agent, like xanthan gum, to help with texture. - Vegan adaptations: Replace the eggs with 1/2 cup of applesauce or 2 tablespoons of flaxseed meal mixed with 6 tablespoons of water. Swap the butter for 1/2 cup of coconut oil or vegan butter. These variations and modifications keep the cookies fun and friendly for everyone! For the full recipe, be sure to check the complete steps outlined above. To keep your soft cinnamon roll cookies fresh, store them at room temperature. Use an airtight container. This helps keep them soft and tasty. If you want to store them longer, try refrigeration. Place the cookies in a sealed container. They will stay good for about a week. Just remember to let them warm up before enjoying. Freezing is a great way to save unbaked dough. Scoop the cookie dough onto a tray. Freeze the scoops until firm, then place them in a freezer bag. This way, you can bake fresh cookies anytime! You can also store baked cookies for later. Let them cool completely. Then, place them in a freezer-safe container. They can last for up to three months. When you're ready to eat, thaw them at room temperature. Enjoy the soft, delicious taste! For the complete recipe, check out the Full Recipe. To tell if your cookies are done, look for a few signs. The edges should be lightly golden. The centers must look soft but set. You can also gently press the cookies; they should spring back slightly. If you remove them too early, they may be too doughy. If you bake them too long, they become hard. Remember, they will firm up as they cool. Yes, you can use brown sugar instead of granulated sugar. This swap makes your cookies softer and chewier. Brown sugar has more moisture due to its molasses content. This adds a rich flavor that fits well with cinnamon. If you use all brown sugar, the cookies might be denser. A mix of both sugars gives the best results. To adjust the glaze's thickness, change the amount of milk or powdered sugar. For a thicker glaze, add more powdered sugar. For a thinner glaze, add more milk. Mix well until you reach your desired consistency. You can also add a pinch of vanilla for extra flavor. This glaze makes your cookies shine and taste even better. These cookies differ from traditional cinnamon rolls in texture and flavor. Cinnamon roll dough is soft and fluffy. In contrast, these cookies are thicker and denser. The cinnamon flavor is still strong, but the cookie base offers a unique twist. You get the classic taste of cinnamon rolls without the need for rolling or baking times. Yes, you can prepare the dough ahead of time! It’s best to chill the dough in the fridge for at least 30 minutes. This helps the flavors to meld and makes it easier to scoop. You can also store the dough for up to 2 days. When ready, just scoop and bake. This makes it easy for busy days. These cookies are great for baking in bulk! The recipe makes about 24 cookies, perfect for sharing. If you want more, just double the recipe. You can freeze any extras after baking. Place them in an airtight container for best results. They’ll stay fresh for up to three months. Enjoy warm cookies anytime with this method! Soft cinnamon roll cookies combine warmth, flavor, and comfort. We discussed essential ingredients like flour, sugar, and cinnamon, plus tips to achieve the best texture. You can enhance these cookies with nuts or different flavors, too. Storing options ensure you can enjoy them later. Bake wisely, avoid mistakes, and enjoy your delicious creations. With these steps, you’ll master soft cinnamon roll cookies every time. Happy baking!

The BEST Soft Cinnamon Roll Cookies

Indulge in the BEST Soft Cinnamon Roll Cookies that every cookie lover dreams of! This simple recipe combines warm spices and sweet glaze to create irresistible treats that are soft and delicious. With easy-to-follow instructions, you’ll have a batch ready in just 30 minutes. Perfect for sharing or enjoying with a cozy cup of coffee. Click through to explore the full recipe and experience the delightful flavors of these cinnamon roll cookies!
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Ingredients
  

2 cups all-purpose flour

1 cup brown sugar, packed

1/2 cup granulated sugar

1/2 cup unsalted butter, softened to room temperature

2 large eggs

1 tablespoon pure vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons ground cinnamon

1 cup powdered sugar (for the glaze)

2 tablespoons milk (for the glaze)

Optional: chopped pecans or walnuts for an extra crunch

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper to prevent sticking.

    Cream the Butter and Sugars: In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Using an electric mixer, beat the mixture on medium speed until it becomes light and fluffy, which should take about 2-3 minutes.

      Incorporate Eggs and Vanilla: Add the eggs one at a time, ensuring to mix well after each addition. Once combined, stir in the vanilla extract until evenly mixed.

        Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until well blended.

          Mix Dry Ingredients into Wet: Gradually incorporate the dry ingredient mixture into the wet ingredients, stirring gently. Stop mixing as soon as the dough comes together to avoid overmixing. If desired, fold in the chopped nuts for added texture.

            Scoop Cookies: Using a cookie scoop or a tablespoon, drop rounded portions of dough onto the prepared baking sheets. Ensure to space them about 2 inches apart for even baking.

              Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes. The cookies should turn lightly golden at the edges, while the centers remain soft. Remember, they will firm up as they cool.

                Prepare the Glaze: While the cookies are baking, make the glaze by whisking together the powdered sugar and milk in a small bowl until the mixture is smooth. Adjust the thickness as needed by adding a bit more milk for a runnier glaze or more powdered sugar for a thicker consistency.

                  Glaze the Cookies: After removing the cookies from the oven, allow them to cool for a few minutes on the baking sheet before transferring them to a wire rack. Drizzle the prepared glaze over the warm cookies for a delightful finish.

                    Cool and Serve: Let the cookies cool completely on the wire rack. Once cooled, arrange them beautifully on a platter and indulge in the soft, deliciousness of your homemade cinnamon roll cookies!

                      Prep Time: 20 minutes | Total Time: 30 minutes | Servings: 24 cookies

                        Presentation Tips: For an extra touch, sprinkle some additional cinnamon or finely chopped nuts on top of the glaze before it sets, making your cookies not only delicious but visually appealing as well!